This soup is perfect for rainy summer nights or chilly fall days. It combines roasted cauliflower, yellow squash, red potatoes with fresh fennel and thyme. You start off the soup by broiling the cauliflower until just charred. I used homemade chicken stock which lends the best flavor to the recipe. I couldn’t get enough of these flavors combined! The spicy sausage combined with the charred flavor from the cauliflower with the fresh herbs really took this soup to the next level. Serve this soup with some fresh parsley, grated parmesan cheese and a crusty baguette.
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Archives for June 2014
Jambalaya
Jambalaya is the ultimate Louisiana comfort food. This rice dish combines spicy Andouille sausage, shrimp and creole spices in a large skillet and slow cooked over the stove. There are lots of variations of Jambalaya so it’s a fun dish to experiment with. A great trick to get some of that briny shrimp flavor into the rice is cooking the shells in the chicken stock, effectively making a super quick shrimp stock. I went to the local butcher for the Andouille (which I would recommend for the boost in quality and flavor) but you can find it in most grocery stores as well. I pre-make my Creole seasoning which I keep in a marked jar in the spice cabinet. This recipe can easily be served as a main course but also works well as a side to many other Creole dishes. I garnished the dish with plenty of Louisiana-style hot sauce and chopped green onions.
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Moroccan Chicken Soup with Chickpeas and Preserved Lemons
This recipe combines the heartiness of classic chicken vegetable soup with the flavors of roasted Moroccan chicken and curry flavors. For the freshest and most nutritious soup I use homemade chicken stock. Preserved lemons might be hard to find at your average grocery store which is why I just make them ahead of time. I had also found that roasting a chicken in the oven with spices and olive oil allows for the most tender, shredded meat for the soup. If you don’t have any chicken stock on hand, you can use the bones from the chicken and make your own. If you already have some ready, that’s great, because you can then freeze the bones and have it ready to go for next time! The recipe uses a whole butternut squash, carrots, red potatoes and chickpeas for heartiness and flavor. A few tablespoons of spicy Moroccan Harissa paste and a curry spice blend is all that it needs to take this soup to the next level! I was very happy with the results and will be incorporating it into my weekly meals! The recipe yields a lot of soup so it makes a perfect weekday dinner.
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